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Pelatihan Pengolahan Jajanan Sehat Anak Sekolah kepada UMKM Makanan Jajanan Di Kecamatan Ubud Kabupaten Gianyar Ni Putu Agustini; A.A.N. Kusumajaya; I G.P. Sudita Puryana
Jurnal Pengabmas Masyarakat Sehat (JPMS) Vol 1, No 2 (2019): April 2019
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/ms.v1i2.625

Children are a group at high risk of contracting the disease through food or drink.Based on the results of the research by Agustini and Kusumayanti (2016) on the Development of Traditional Balinese Snacks to Healthy Snacks for School Children in Gianyar Regency stated that the results of the development of these snacks had a good acceptability (93.15%) in school children.Therefore to increase the availability of healthy snacks for school children, the results of this study were followed up in the form of community service, with the aim of improving the skills of processing healthy snacks through training.Participants in the training included: school children, school canteen managers, snacks sellers and school teachers as many as 16 people.The results of community service were able to increase knowledge from an average of 63.75 to 86.35.The participants' skills in making healthy snacks for school children are quite good, because snacks that are processed are modified traditional snacks, which are commonly done by the local community.The follow-up of this training is the application of skills in processing healthy snacks both at school canteens, snack processors, and monitoring school children snacks by school teachers.Keywords: training, processing, healthy snacks, school children

Peningkatan Pengetahuan Keamanan Makanan Jajanan Pada Anak Sekolah Di Kecamatan Ubud Kabupaten Gianyar I Gusti Putu Sudita Puryana; Ni Putu Agustini; Anak Agung Ngurah Kusumajaya
Jurnal Pengabmas Masyarakat Sehat Vol 1, No 4 (2019): Oktober 2019
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/ms.v1i4.937

BPOM RI food poisoning data shows that 19% of food poisoning incidents occur in the school environment, of which 78.57% come from snacks for school children, 46% for food for school children are not eligible because they contain hazardous chemicals such as formalin, borax and coloring rhodamine, containing Food Additives, cyclamate, and benzoate which exceeds safe limits and contains microbiological contamination. This community service aims to: 1) increase the knowledge of elementary school children about food safety, 2) Establish food safety cadres in elementary schools in the villages of Sayan and Singakerta. Youth nutrition counseling activities conducted at SDN 1 Sayan, SDN 4 Sayan, SDN 5 Sayan, SDN 2 Singakerta, SDN 3 Singakerta, SDN 4 Singakerta, and SDN 6 Singakerta, Ubud District, Gianyar Regency were attended by 116 students. Each elementary school is represented by 4 students and is accompanied by one teacher. The material delivery method is a lecture with the help of counseling media in the form of powerpoint shows and turning sheets and questions and answers. Counseling activities by forming food safety cadres carried out turned out to bring quite effective results. This is proven by the changes in the results of the pretest and posttest as evaluation material.Keywords: School Children Snack Food, counseling, food safety cadres

PENGEMBANGAN JIWA KEWIRAUSAHAAN MAHASISWA DALAM MEMPRODUKSI TEMPE DAN OLAHANNYA MELALUI CAMPUS TEMPEH Badrut Tamam; Ni Putu Agustini; I Gst Putu Sudita Puryana; Suratiah Suratiah
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.514-518.2020

Sebagian besar, lulusan perguruan tinggi masih sulit mendapatkan lapangan kerja. Angkatan kerja dan angka pengangguran di Indonesia, sebagaimana data BPS, masih sangat tinggi. Menumbuhkan jiwa kewirausahaan penting dilakukan. Salah satu bentuk wirausaha yang cukup bertahan di kala krisis Covid-19 adalah di sektor pangan. Pangan tradisional yang memiliki tingkat akseptabilitas yang baik dan selalu tersedia di pasar adalah Tempe. Di samping disukai sebagaian besar masyarakat Indonesia, Tempe memiliki kandungan gizi yang tinggi dan merupakan pangan fungsional yang baik bagi kesehatan. Campus Tempeh adalah nama bagi komunitas mahasiswa yang memproduksi Tempe di Kampus Jurusan Gizi Politeknik Kesehatan Denpasar. Tujuan dari pengabdian masyarakat ini adalah menumbuhkan jiwa kewirausahaan mahasiswa dalam memproduksi tempe dan olahannya. Metode yang dilakukan adalah dengan kegiatan seminar dan workshop berproduksi Tempe dan olahannya di kampus. Tingkat kehadiran mahasiswa dalam mengikuti kegiatan sangat tinggi mencapai 90%. Pada umumnya alasan mereka mengikuti kegiatan ini adalah mencari pengetahuan dan ketrampilan baru (44,4%) dan ingin menjadi pengusaha (33,3%). Produk yang dihasilkan berupa tempe organik dan non organik, serta olahan tempe yaitu keripik tempe. Pemasaran yang dilakukan melalui online menggunakan aplikasi Instagram (IG), Facebook (FB) dan channel Youtube. Mahasiswa memiliki kecintaan yang tinggi terhadap produk pangan tradisional (Tempe). Kemampuan teknologi informasi yang dimiliki mereka mempercepat pemasaran produk. Kata kunci: Kampus, Mahasiswa, Pangan, Tempe, Wirausaha

Peningkatan Pengetahuan Keamanan Makanan Jajanan Pada Anak Sekolah Di Kecamatan Ubud Kabupaten Gianyar I Gusti Putu Sudita Puryana; Ni Putu Agustini; Anak Agung Ngurah Kusumajaya
Jurnal Pengabmas Masyarakat Sehat Vol 1, No 4 (2019): Oktober 2019
Publisher : Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/ms.v1i4.937

BPOM RI food poisoning data shows that 19% of food poisoning incidents occur in the school environment, of which 78.57% come from snacks for school children, 46% for food for school children are not eligible because they contain hazardous chemicals such as formalin, borax and coloring rhodamine, containing Food Additives, cyclamate, and benzoate which exceeds safe limits and contains microbiological contamination. This community service aims to: 1) increase the knowledge of elementary school children about food safety, 2) Establish food safety cadres in elementary schools in the villages of Sayan and Singakerta. Youth nutrition counseling activities conducted at SDN 1 Sayan, SDN 4 Sayan, SDN 5 Sayan, SDN 2 Singakerta, SDN 3 Singakerta, SDN 4 Singakerta, and SDN 6 Singakerta, Ubud District, Gianyar Regency were attended by 116 students. Each elementary school is represented by 4 students and is accompanied by one teacher. The material delivery method is a lecture with the help of counseling media in the form of powerpoint shows and turning sheets and questions and answers. Counseling activities by forming food safety cadres carried out turned out to bring quite effective results. This is proven by the changes in the results of the pretest and posttest as evaluation material.Keywords: School Children Snack Food, counseling, food safety cadres

Pelatihan Pengolahan Jajanan Sehat Anak Sekolah kepada UMKM Makanan Jajanan Di Kecamatan Ubud Kabupaten Gianyar Ni Putu Agustini; A.A.N. Kusumajaya; I G.P. Sudita Puryana
Jurnal Pengabmas Masyarakat Sehat Vol 1, No 2 (2019): April 2019
Publisher : Poltekkes Kemenkes Denpasar

Children are a group at high risk of contracting the disease through food or drink.Based on the results of the research by Agustini and Kusumayanti (2016) on the Development of Traditional Balinese Snacks to Healthy Snacks for School Children in Gianyar Regency stated that the results of the development of these snacks had a good acceptability (93.15%) in school children.Therefore to increase the availability of healthy snacks for school children, the results of this study were followed up in the form of community service, with the aim of improving the skills of processing healthy snacks through training.Participants in the training included: school children, school canteen managers, snacks sellers and school teachers as many as 16 people.The results of community service were able to increase knowledge from an average of 63.75 to 86.35.The participants' skills in making healthy snacks for school children are quite good, because snacks that are processed are modified traditional snacks, which are commonly done by the local community.The follow-up of this training is the application of skills in processing healthy snacks both at school canteens, snack processors, and monitoring school children snacks by school teachers.Keywords: training, processing, healthy snacks, school children

SUBSTITUSI EKSTRAK DAUN KELOR TERHADAP MUTU ORGANOLEPTIK, KADAR FE, KAPASITAS ANTIOKSIDAN TERHADAP MINUMAN LATTE Aditya Sintya Devy; Ni Putu Agustini; A.A. Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 4 (2019): November 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i4.727

Moringa latte is a modification of coffee and milk products which are usually made with coffee raw materials which in this study added Moringa leaf extract and milk. This study was conducted to determine the organoleptic quality characteristics, Fe content and antioxidant capacity in Moringa latte. The research design used was Randomized Block Design (RBD) with five treatments and three replications. The treatment of the substitution of slurry of moringa leaves with pineapple porridge given is P1 (0%: 100%), P2 (5%: 95%), P3 (10%: 90%), P4 (15%: 85%) and P5 (20 %: 80%). The results showed that the treatment of Moringa leaf extract substitution and milk in Moringa latte with different concentrations had a very significant effect on color, aroma, taste, texture, aroma quality, texture quality, Fe content, antioxidant capacity. while the overall reception does not have a real effect on Moringa latte. From the results of an objective analysis of the resulting Moringa leaf jam, Fe content ranged from 0.00-5.53 (mg / L), the antioxidant capacity was 0.00-14.02 mg / L GAEAC. Moringa latte with the substitution of 20% Moringa leaf extract concentration produces the best latte that is most preferred by panelists, both in terms of color, aroma, texture, taste, overall acceptance and aroma quality with Fe content of 5.53 (mg / L) and antioxidant capacity 14 , 02 mg / L GAEAC. Keywords: Moringa latte, Fe content, antioxidant capacity

FOOD SAFETY AND NUTRITIONAL VALUE OF JINGGO RICE IN THE SANUR TOURISM AREA, DENPASAR CITY Ayu Agung Rathmaryanti; Ni Putu Agustini; Dr. Ni Komang Wiardani
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.723

Jinggo rice is one of the traditional foods whose processing doesnt yet have special standards. Bad sanitation processing can increase the occurrence of contamination. Beside that, Jinggo rice as the main food must contain complete nutritional value and contribute to sufficient caloric value. The purpose of this studies to know food safety and nutritional value of Jinggo rice in the Sanur Denpasar City, with descriptive research type and cross sectional design. The sample were 10 nasi jinggo that sold by traders in the Sanur. Data obtained by interviews, observations, and laboratory tests. The results of research that 30% of the samples meets the requirements of the Total Plate Numbers. All samples didnt meet Colifom's requirements, but not contaminated with pathogenic bacteria as E.coli, Salmonella sp, Shigela sp, and Vib cholera. Results of calculation nutritional value and percentage of Jinggo rice calorie donations based on the adequacy of adults according to the RDA are the average energy of jinggo rice 301.43 kcal (14.02%), protein 9.37 grams (16.43%), fat 10,06 grams (16.86%) and carbohydrates 42.54 grams (13.76%). If compared with the standard percentage of nutritional value for main food, one of Jinggo rice doesnt meet the calorie standard. It is hoped that the relevant offices and institutions will provide counseling that sanitation, so that the traders can conduct clean and healthy lifestyle to reduce the occurrence of contamination.Keywords: Jinggo rice, Food safety, Nutritional value

PENGARUH RASIO TEPUNG MOCAF DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK BROWNIES KUKUS Herry Dwipayanti; Ni Putu Agustini; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 11, No 2 (2022)
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v11i2.1185

The mocaf flour substitution research with tempe flour aims to identify organoleptic characteristics, analyze protein and crude fiber levels, and determine the exact ratio of mocaf flour and tempe flour to making steamed brownies. An experimental research design with a randomized block design with 5 levels of treatment and 3 replications. The treatments consisted of P1 (mocaf flour ratio 95%, tempe flour 5%), P2 (mocaf flour ratio 90%, tempe flour 10%), P3 (mocaf flour ratio 85%, tempe flour 15%, P4 (mocaf flour ratio 80 %, tempe flour 20%), P5 (mocaf flour ratio 75%, tempe flour 25%) The results showed that the difference in mocaf flour substitution with tempe flour significantly affected organoleptic quality including color, aroma, texture, taste, overall acceptance , aroma quality, texture quality, crude fiber content and protein content The best treatment of this study was P2 with (90% mocaf flour: 10% tempe flour) with color quality characteristics of 4.13 (likes), aroma 3.92 (likes ), texture 4.12 (like), taste 4.14 (like), with aroma quality 2.80 (not unpleasant), texture quality 2.37 (somewhat soft),overall reception of 4.06 (like) with protein content 9 , 70% bb and 9.22% crude fiber content.Kata Kunci : Tepung Mocaf, Tepung Tempe, Organoleptik, Kandungan Nilai Gizi

THE EFFECT OF THE RATIO OF TOFU AND OYSTER MUSHROOM TO THE CHARACTERISTICS OF OYSTER MUSHROOM NUGGETS Ni Komang Ayu Mirah Utami Dewi; Prof.Dr. I Ketut Suter; Ni Putu Agustini, M.Si
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 8, No 3 (2019): Agustus 2019
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v8i3.718

Indonesia is an agricultural country that has abundant natural resources, but greater human resources make natural resources not fully utilized, one of which is white oyster mushrooms (Pleurotus ostreatus) and fresh tofu dregs which are rich in nutrients and their benefits for human body. Therefore, it is necessary to diversify food using local ingredients. The purpose of this study was to study how the ratio of tofu pulp and oyster mushrooms to the characteristics of nuggets, which are made from white oyster mushrooms using tofu dregs. This research was conducted in two ways, namely preliminary research which aims to determine the function and purpose of the study and determine the boundaries and lower limits. Furthermore, the main study aimed to obtain optimal nugget formulations made from white oyster mushrooms using tofu pulp, with a group of ingredients consisting of white oyster mushrooms with 6 settings where P1 100%, P2 90%, P3 80%, P4 70% , P5 60%, P6 50%, involving tofu pulp P1 0%, P2 10%, P3 20%, P4 30%, P5 40%, P6 50%, and other ingredients are fixed variables with salt of 5 grams, pepper 2 grams, 50 gram chicken egg, 20 gram garlic, 50 gram trigu flour, 10 gram cornstarch, 10 gram panir flour. The formula predicted by this program has a protein content of 9,76; fat content 12,25; fiber content 25,76; water content 57,28, ash content 1,19, fiber content 6,92.Keywords: oyster mushrooms, oyster mushroom nuggets, tofu pulp ratio and oyster mushrooms.

FOOD SAFETY REVIEWED FROM THE QUALITY OF MICROBA ON PORK SATAY IN THE TOURISM AREA SANUR DENPASAR CITY ade jihan maeda bleszynsky; Ni Putu Agustini; Anak Agung Nanak Antarini
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol 9, No 3 (2020): Agustus 2020
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/jig.v9i3.838

Pork satay is a traditional Balinese food that is more in demand by local tourists or more in need of security assistance. The purpose of this study was to study the safety of pork satay in terms of microbial quality and food safety scores sold in the Sanur Beach area of Denpasar City. The type of research used is observative and uses microbial quantitative analysis. The research method used is the TPC test. TPC testing is to find out the total number of microbes contained in a product. Based on microbial test results from the number of samples obtained there were no samples that exceeded the total microbial limit of 1 x 104 CFU/g. based on coliform test in pork satay sample samples found 2 samples containing coliform exceeding 3 CFU/g but no contamination of pathogenic bacteria such as E. coli, Salmonella sp, Shigella sp and Vibrio cholera. Based on the food safety score (SKP) from the sample sample shows that the food safety score is still in the vulnerable range, but it is still safe to consume. Total microbes and bacterial contaminants show that food is still safe for consumption.

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